‘Mittha’ – The Dessert Chapter at Loya, Taj Mahal Palace

As Loya continues its journey through the culinary heart of North India, the restaurant presents an evocative dessert chapter titled ‘Mittha’ at Taj Mahal Palace. Rooted in halwai traditions, heirloom recipes, and the warmth of family gatherings, the menu reinterprets nostalgic Indian sweets through a refined, contemporary lens.

Highlights include:

• Badana Pearls - A delicate composition of rabri and saffron foam, finished with pistachios and almonds, balancing richness with airy texture.
• Doodh Jalebi - Crisp jalebis paired with pista, chuara and warm kesar milk, bringing together crunch and comfort in every bite.
• Kulfi Pop - A four-flavour kulfi board featuring rose petal, saffron-cardamom, royal paan leaf and malai, designed as a playful yet elegant tasting experience.
• Falooda - Almond kulfi layered with rose rabri, offering a fragrant, textured indulgence.
• Gud–Ke–Maan - Inspired by the chef’s grandmother’s recipe, this badam kheer is slow-cooked and deeply nostalgic.
• Loya Khel - A contemporary creation of chikoo mousse and biscuit cake with coconut grass, adding a modern flourish to the traditional repertoire.

The experience extends into ‘Baad Mein’, a curated selection of digestifs and Himalayan teas - transforming dessert into a lingering ritual rather than just a final course.